ISSN (Print) : 0974-6846

Indian Journal of Science and Technology, Vol 11(6), DOI: 10.17485/ijst/2018/v11i6/117046, February 2018 ISSN (Online) : 0974-5645

Effect of Deep Fat Frying on the Mass Transfer and

Color Changes of Arepa Con Huevo
Jose David Torres-Gonzalez1*, Armando Alvis-Bermudez2, Luis Alberto Gallo-Garcia3, Diofanor
Acevedo-Correa3, Francisco Castellanos-Galeano4 and Pedro Bouchon-Aguirre1
1
Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, P.O. Box 306,
Santiago 8940000, Chile; jdtorres2@uc.cl, pbouchon@ing.puc.cl
2
Faculty of Engineering, University of Cordoba, Km 3 via Cerete, Monteria 232527, Colombia; aalvis@hotmail.com
3
Faculty of Engineering, University of Cartagena, Piedra de Bolivar Av. El Consulado, Street 30. No. 48 - 152. 130015;
lgallog1992@hotmail.com, diofanor3000@gmail.com
4
Faculty of Engineering. University of Caldas, Street 65 Nº 26 - 10, Manizales 170008, Colombia; francisco.castella-
nos@ucaldas.edu.co

Abstract
Objectives: To study the effect of deep fat frying on the mass transfer and color changes of ArepaCon Huevo. Methods: The
product was prepared as a round plate (diameter: 10 cm and thickness: 2.5 cm). Palm oil was used in a 7 L fryer at 170, 180
°C and 190°C under a ratio of 250 g sample/L oil. Findings: Moisture content decreased as time and temperature increased
(p<0.05). Da coefficients in increased order of temperature were: (1.75 ± 0.01, 3.56 ± 0.08 and 5.03 ± 0.06 x10-7) m2/s,
with kc values of (4.26 ± 0.31, 6.31 ± 0.45 y 9.58 ± 0.81) m/s. The activation energy calculated with Arrhenius equation
was 63.96 kJ/mol. The rate of oil absorption was higher at low temperatures, with values of (1.28 ± 0.06, 0.77 ± 0.02 and
0.67 ± 0.04 x 10-3) s-1 and an activation energy of 50.66 kJ/mol. Lightness (L*) decreased with increasing factors, varying
from 75.02 ± 3.42 (before frying) to 46.82 ± 2.28 at 190 °C. This was attributed to the non-enzymatic browning at high
temperatures. Application: Understand mass transfer parameter is important in order to optimize the frying processing
of ArepaCon Huevo.

Keywords: Arepa con huevo, Deep Fat Frying, Lightness, Moisture, Oil Absorption

1. Introduction simultaneous heat and mass transfer, which results in the

Deep-fat frying is one of the oldest procedures for food
preparation. It can be defined as a special type of cooking
using edible oil at a temperature above the boiling point
of water. This temperature generally oscillates between
120°C and 210°C, with 150°C-190°C the most commonly
used range1-2. The purpose of deep fat frying is to seal the
food in hot oil in order to keep flavor and juices within
a crunchy cortex and a humid cooked inside3. The char-
acteristics of the cortex of fried products are results of
the vitreous conditions of low-moisture starch (less than
2%)4. Oil immersion is a complex process that involves
formation of water vapor (bubbles) and oil countercur-
rent flows on the surface of food5-6. Some other changes
that are caused by the frying procedure include: gelati-
nization of starch, denaturalization of proteins, breaking
of cell adhesion (middle lamella) and development of
gold coloration, which is one of the decisive attributes
for consumer acceptability7. In addition, temperatures
allow enzymatic deactivation, reduction of intra-cellular
air and destruction of pathogenic microorganisms, thus
extending food shelf life8.
Several experimental models of different complex-
ity have been proposed with the purpose of describing

*Author for correspondence

 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo
changes of moisture content during the frying process.
Some authors have reported techniques that focus on
the process under the theory that mass transfer is con-
trolled by mechanisms of internal diffusion9. Diffusivity
(Da, m2/s) is a property that depends on temperature,
pressure and microstructure of the components. High
values of this parameter indicate that molecules tend to
diffuse easily within a material. On the other hand, the
mass transfer coefficient (kc) is a constant that indicates
the rate (m/s) at which the substance passes through
certain surface as a result of concentration differences
(driving force)10. These two parameters are commonly
calculated during frying procedures, since moisture dif-
fuses from the center of the product to the evaporation
area, and then to the surroundings through the porous
surface. Such phenomenon triggers a slight turbulence in
the oil, which in turn leads to the dehydration of the food
matrix2,11. Moisture transfer has been reported to take
place through a highly complex mechanism, since the
products are formed by micro and macro-pores through
which liquids and gases could diffuse12-13. In14 applied a
diffusion model that described the frying process of corn
tortillas by assuming infinite-plane geometry, uniform
initial moisture and temperature, insignificant shrinkage
and constant effective diffusivity15 developed a 2-dimen-
sional model to predict mass transfer during the frying
process of tortilla chips. This model was solved by using
the finite element method, achieving a suitable correlation
between predicted data and experimental results1,9 they
obtained some mass transfer coefficients when studying
potato chips and pieces of yam, respectively. They used an
analytical solution of Fick’s diffusion equation as a func-
tion of time and position on an infinite flat plate with a
given thickness. In the same way8 solved Fick’s equation
in transient state using spherical coordinates. By doing
so, they were able to calculate the effective diffusivity of
moisture, along with the mass transfer coefficient for the
frying procedure of fish flour-enriched rice cookies. The
authors described the dependence of these parameters
with process temperature16, as well as17 recently applied
a mathematical model of diffusion in order to calculate
the mass transfer parameters for the deep fat frying of
Tulumba Tatlisi (yeastless wheat pudding) and Cheena
Jhili (based on refined wheat flour). In these works, high
correlations they were achieved between the theoretical
and experimental numerical data.
Oil absorption kinetics has been reported to be com-
plex, since the presence of vapor inside the pores of the
2 Vol 11 (6) | February 2018 | www.indjst.org
product will prevent oil flow from happening. Only
reduced pressures from vapor condensation will allow
oil to be transferred to the product (suction effect),
depending on the porosity and permeability properties
of the crust7,18,19. Many mathematical models have been
developed with the purpose of developing healthy food
products. These models are focused on the understand-
ing of oil absorption during frying procedures20 analyzed
oil diffusion in fried corn chips and they found that the
content of oil on the surface was considerably increased
during cooling period. In a similar way21 and22 analyzed
oil absorption in potato chips and Krostula mass, respec-
tively. These authors applied a first-order kinetic equation
and they reported that oil content at equilibrium increased
with temperature18 developed and applied a mathematical
model that was based on capillary forces and pressure dif-
ferences by taking into consideration the cooling period.
They pointed out that oil absorption is also governed
by microstructural changes in food23 studied the fry-
ing of starch-based snacks and wheat gluten by using a
first-order kinetic model. The authors found a linear
dependence of oil absorption on process temperature6,13
recently studied the kinetics of oil absorption during the
frying process of Pantoa and cassava snacks, respectively.
They reported a significant effect from temperature with
activation energies within the scales previously reported
by other authors.
Table 1. Formulation used for the preparation of the
arepas con huevo
Ingredients Amount (g) (%)
Yellow Corn Flour * 120 48
Water* 80 32
Salt* 3.5 1.4
Groundpepper* 1.5 0.6
Eggsofhensize AA 45 18
Total 250 100
*Components of the precooked dough.** Amounts
used to make an arepa con huevo in a restaurant in the
City of Cartagena.
Arepa con huevo (AH) is one of the products with
highest consumption in Colombia. It is prepared with
flour of corn. This dough is hydrated and mixed with salt.
It is then molded into a round disc in which a raw chicken
egg is encapsulated without the shell, and the product is
then submitted to deep fat frying. This typical food has
Indian Journal of Science and Technology
 Jose David Torres-Gonzalez, Armando Alvis-Bermudez, Luis Alberto Gallo-Garcia, Diofanor Acevedo-Correa, Francisco
become a gastronomic tendency that takes part in culture
and identity of the Colombian Caribbean Coast24. AH
is an important product for the economy of many low-
income families that depend on its commercialization
at public plazas and restaurants. In Luruaco (Atlantico),
festivals are held each year with the sole purpose of con-
suming this product. In addition, there are some specific
plans in the area that seek to protect this typical product24.
So far, there are no studies related to the mass transfer
phenomena that take place during the frying process of
AH. Thus, this research aims to evaluate the effect of the
deep fat frying on mass transfer and color changes of AH.
2. Materials and Methods
2.1 Product Formulation and Preparation
Pre-cooked corn dough from the cariaco variety (ZmCol-
CIM-3132) was used to prepare the AH. This variety had
a moisture content of 59.04±4.38 %. A local company
from Cartagena (Colombia) supplied it. Upon receipt,
the dough was storage under refrigeration at 12°C using a
Frigobar Igloo 1.7 ft Stainless Steel FR-180 unit. The prod-
uct was prepared by following the traditional techniques
of local vendors. Table 1 shows the formulation that was
used during preparation stages of the product. Creole
chicken eggs with a growth period of approximately 90
days were used for the preparation process. The eggs
were provided by a local trading Company and they had
a commercial size AA, average weights of (66.52±2.64) g
(with shell) and (45.31±1.82) g without shell. The mass
was homogenized for 10 minutes using a professional
kneader (Kitchen Aid Model 5K5SS, USA). The product
was molded into a 10 cm diameter and 2.5 cm thickness
round-geometry, based on the traditional geometry. The
results are shown in Table 2. A circular, hollow mold with
enough room for both mass and egg was used for this
purpose.
2.2 Deep-Fat Frying Process
Commercial palm oil was used as heating medium
because of its high resistance to oxidation, low cost and
frequent use in similar studies24-26. The oil was purchased
at a local market of Cartagena (Bolivar). Electric, stainless
steel, 7 L fryer was used. This unit had three thermocou-
ples (Type J, 304 stainless steel) with a diameter of 0.25
mm to allow control of oil temperature at the center and
Vol 11 (6) | February 2018 | www.indjst.org
Castellanos-Galeano and Pedro Bouchon-Aguirre
surface of the product (precision around ±0.05°C). These
elements were coupled to a laptop with a data gathering
system (INTECH Micro 2100-A16 Rev 1.3) and a PID
controller (RKC HA 900 Instrument USA). Prior to the
frying stage, the round plates of corn dough were put in
the hollow mold for 1 minute at room temperature (25°C)
and one chicken egg without shell was added to each one
of them. Another plate was then used to seal the prod-
uct, leaving the egg in the inside of the corn dough. The
deep fat frying was carried out once oil had reached tem-
peratures of 170, 180 and 190°C, after approximately 30
minutes. At this point, the AH were submerged using a
small metal grid basket that allowed the total immersion
of the product. Frying times were around 30 and 420 s.
Oil-product ratio was 1:4 weight/volume (250 g/L), and
the oil was renewed every 3 hours of continuous process.
The AH were subsequently removed from the fryer and
placed in a small metal grid basket where they were left
to drain by gravity for 2 minutes at room temperature.
Lastly, the product was deposited in desiccators until final
analysis.
2.3. Kinetics of Moisture Loss
A completely randomized experimental design with a 6x3
factorial structure was used in this stage. The first factor
had six levels that corresponded to frying time (30, 60,
120, 180, 300 and 420) s and the second factor was tem-
perature, with three levels (170, 180 and 190) °C. Thus,
18 basic combinations were obtained, and moisture mea-
surements in the LT04/5 convector furnace (Method
925.09 - A.O.A.C)27, were carried out by triplicate for
each treatment until achieving constant weight at 105°C.
A total of 54 experimental units (EU) were obtained. The
data was expressed as averages with their respective mean
standard deviation on a dry basis (g water/g dry solid).
2.4 Calculation of Diffusion (Da) and
Convection (kc) Coefficients
In order to determine the effective diffusion (Da) and
convective mass transfer (kc) coefficients of AH, mois-
ture diffusion was considered to be mono-dimensional,
as described by Fick’s second law. This law is based on the
following assumptions: the solid is homogeneous and iso-
tropic, the initial temperature is uniform and the shape
of the product remains unaltered over time. Therefore,
this study works with an entire round plate with constant
initial moisture (Ci) and thickness of 2L from the origin
Indian Journal of Science and Technology 3
 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

(x=0) and defined in the range -L<x< +L, which is sub- Where: C ( t ) is the average concentration of moisture
merged in oil at a controlled temperature. The diffusion (dry basis) at a given time; When applying logarithms,
mechanism is described by Equation (1): Equation (7) is obtained:

∂C ∂ 2C C ( t ) − C∞ 2Sen 2δ1 Dt
= Da 2 0 ≤ x ≤ L; for t > 0 = Ln Ln − δ12 a2
∂t ∂x (1) Ci − C∞ δ1 [δ1 + Senδ1 + Cosδ1 ] L
(7)
This Equation was adjusted to the line y = A – bt, with
Initial condition is set at t=0, contour at x=0 and contact
time (s) being set to the X axis, and the dimensionless
surface with the surroundings at x=+L, as it is shown in
moisture concentration to the Y axis. Upon plotting, the
Equations (2), (3) and (4), respectively: positive square root was calculated from the origin ordi-
nate, as indicated in Equation (8):
C ( x,= )
t 0= Ci 2Sen 2δ1
(2)
A = Ln
D
=
∂C
0,=
in x 0, and t > 0
δ1 [δ1 + Senδ1 + Cosδ1 ]
a (8)
∂x (3)
The search range for was set from ( 0 < δ1 < π / 2).
∂C Once this value was found, it was used along with semi-
−Da =k c ( C − C∞ ) , in x =L and t > 0
∂x (4) thickess (L2) and slope (b) to calculate the diffusion
Where: Da is the effective diffusivity of moisture. L is coefficient Da for each temperature through equation (9):
the semi-thickness of the plate, kc is the mass transfer coef- L2b
ficient, C(x = 0, t) is the water concentration (dry basis) at Da =
δ12 (9)
a given time. C(x = L, t) is the water concentration on the
surface of the plate (dry basis) and C∞ is the equilibrium The convective mass transfer coeffcient was then cal-
culated based on the deffinition of the mass transfer Biot
moisture with the surroundings (dry basis), which was
number for a round plate, as described by Equation (10):
assumed as neglectable in this specific case, since water
content of oil was closed to zero. Therefore, the analytical kc L
Bim δ=
= 1 tan δ1
solution of differential equation (1) can be expressed in Da (10)
terms of the infinite series that is schematized in Equation
The dependence of effective diffusion of moisture
(5)10 and26, have applied the solution of this equation, in
with temperature was adjusted by using Arrhenius-like
their studies of potato chips, shrimp chips and cassava
Equation (11), in order to calculate activation energy of
slices, respectively:
the process.
 C ( x, t ) − C∞  n =∞ 2Senδ n 2D t
 x  −δ n a2  −E 
 =∑ Cos  δ n  e L Da = D0 exp  a 
 Ci − C∞  n =0 δ n + Senδ n + Cosδ n  L
(5)  RT  (11)
Equation (6) is obtained by taking the first term of This equation was linearized and expressed as
Da t Equation (12):
Equation (5) (n=1) for ( =
Fo > 0.2 ) and integrating with
L2

1
V Ea 1
, C ( t ) = ( ∫C ( x, t ) dV) Ln
= Da Ln D0 − .
respect to the entire volume V0 R T (12)
. The o btained result was used to calculate the global Where D0 is the pre-exponential factor associated to
concentration of moisture in a round, infinite plate as a absolute reaction rate, Ea is the activation energy (kJ mol-
function of time:
1
), R is the universal gas constant (8.31 kJ mol/K) and T is
absolute temperature (K). Ea was obtained from the slope
 C ( t ) − C∞  2Senδ1
Dt
−δ12 a2 1
after plotting Ln Da vs . It represents the energy that is
  = e L
T
 Ci − C∞  δ 1[ 1
δ + Sen δ 1 + Cos δ 1] required to start dehydration of the product.
(6)

4 Vol 11 (6) | February 2018 | www.indjst.org Indian Journal of Science and Technology
 Jose David Torres-Gonzalez, Armando Alvis-Bermudez, Luis Alberto Gallo-Garcia, Diofanor Acevedo-Correa, Francisco
Castellanos-Galeano and Pedro Bouchon-Aguirre

2.5 Kinetics of Oil Content There, N represents the number of data points, V1
experimental value and V2 adjusted value. Model adjust-
A completely randomized experimental design with a 6x3
ment was expressed in terms of correlation coefficients
factorial structure was used in this stage. The first factor
(R2) and significance level (p<0.05).
had three levels that corresponded to temperature (170,
180 and 190°C) and the second factor was frying time, with
six levels (30, 60, 120, 180, 300 and 420)s. Oil content was 2.7 Color Analysis
determined by extraction with petroleum ether (Method A completely randomized experimental design with a 5x3
920.85 – A.O.A.C)27. Thus, 18 treatments with triplicate factorial structure was used in this stage. The first factor
measurements were obtained, for 54 EU. The results were had three levels that corresponded to temperature (170,
expressed as dry basis average (g oil/g dry solid without oil) 180 and 190) °C, and the second factor was frying time,
with their respective standard deviations. with five levels (30, 60, 120, 180 and 300) s. Thus, 15 com-
binations with triplicate measurements were obtained,
2.6 Calculation of Oil Absorption Rate for 45 EU. Whole samples of AH were used for this stage,
using CR-5 reflectance colorimeter (Tristimolo Konica
The rate of oil absorption during the frying process of AH
Minolta Sensing) with D65 light source and atone angle of
was described by using the empirical model proposed
10°. This unit was calibrated with a white plate accessory.
by21. This model is represented in Equation (13) and28
The parameters were evaluated by following a CIEL *a*b
applied it, when frying Gethi strips.
system methodology in regards of luminosity L* (light
O* Oeq 1 − e − Kt
= ( ) (13) – dark), chromaticity a*, red (+) and green (-), and chro-
maticity b*, yellow (+) and blue (-). General color change
O* represents the oil content at time t (dry basis), Oeq
(∆E) with regard to the unprocessed (standard) product
is the oil content at equilibrium (dry basis) when t = ∞. At
was calculated in a similar way by using Euclidian dis-
t = 0, oil content is minimum and it reached a maximum
tance, as shown in Equation (16):
value after long periods of time. The experimental data
of oil content over time was used to adjust the equation
(L − L ) + (a ) + (b )
2 2 2
* * *
to a straight line. The value of K was calculated from the E
∆= −a −b
(16)
 O* 
slope when plotting Ln 1 − O  vst . This constant repre- Where L*a*b* are the values of each treatment and L,
 eq  a, b correspond to the product before frying. All the essays
sents the specific rate of oil absorption (s-1). The relation were performed by triplicate, and data was expressed as
between oil content at equilibrium Oeq and frying temper- averages with their respective standard deviation.
ature was described by using an Arrhenius-type relation
from which activation energy of the process could be 2.8 Statistical Analysis
obtained. Equation (14) shows this relation:
Each average of the response variables was processed
 −E  using the statistical software Statgraphics Centurion
Oeq = O0 exp  a 
 RT  (14) 16.1.15 (Corporation, U.S.A.). An ANOVA and Tukey’s
Where: O0 represents a constant pre-exponential HSD multiple comparison test were applied in this stage
factor, Ea is the activation energy, R is the universal gas with a level of significance of 5% (p<0.05).
constant (8.31 kJ mol/K) and T is absolute temperature.
The activation energy is obtained from the slope by lin- 3. Results and Discussions
1
earizing this expression and plotting LnOeq vs . The
T
parameters of these equations were estimated by linear 3.1 Kinetics of Moisture Loss
regressions using the Solver tool of Microsoft Excel, 2013 Figure 1 shows the kinetic behavior of moisture loss dur-
(Microsoft Corp.). Root mean square (RMS) was set as ing the deep-fat frying of AH. Similar dehydration rates
target function, as it can be seen in Equation (15): were observed during the first stage (30 to 90 s) at the
1 N
2
 V1 − V2  three studied temperatures (p>0.05). After 120 s of frying
RMS =
N
∑ 
i =1  V1 
 time, some statistical differences between the moisture
(15) content of the AH that were fired at lower temperatures

Vol 11 (6) | February 2018 | www.indjst.org Indian Journal of Science and Technology 5
 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo
and those that were processed at 190°C became evident
(p<0.05). In addition, once 300 s had passed, moisture
content reached a maximum value of 34.11 % ±1.15%
in the AH that were processed at the highest tempera-
ture. Values of 8.44 % and 21.11% moisture content were
obtained when working with temperatures of 180°C and
170°C, respectively. High temperatures had a negative,
statistically significant effect on moisture content of the
samples that were processed under all conditions. At the
end of the process (420 s, bubble point without superficial
burnings), the equilibrium moisture at the three differ-
ent temperatures in decreasing order represented total
losses of 57.65 %, 51.73 % and 40.72 % with regard to the
unprocessed product. This demonstrates that deep fat fry-
ing acted as a drying process within the microstructure of
AH. It has been reported that the free moisture content of
starchy food products undergoes a fast vaporization stage
during frying processes by the action of increasing inter-
nal energy. This vapor exerts a partial pressure within the
pores of the crust, which promotes the development of
porosity and accelerates dehydration14,22,29,30. Changes on
moisture content of AH might be explained by such phe-
nomenon.
Figure 1. Kinetic curves of the loss of moisture of the
arepas con huevo at the different times and temperature of
frying. The values represent the averages with their standard
deviation (g water/g drysolids).
These results are in agreement with the ones that were
reported by5 in his study on wheat-flour-covered-shrimp
nuggets. They found that moisture content was signifi-
cantly reduced with increasing times and temperatures.
The authors attributed this behavior to the increase of
internal energy, as well as the development of superfi-
cial porosity within the product. Numerous researchers
have found that the excess crust formation during the
early stages of the process could act as a barrier for heat
6 Vol 11 (6) | February 2018 | www.indjst.org
transfer, hindering both vaporization of internal moisture
and liquid diffusion through the microstructure. These
conditions might in turn affect the internal gelatiniza-
tion of starch, which would result in products with burnt
crispy exteriors and raw inner content. Thus, it becomes
highly important to control and understand changes in
moisture content during the frying process, since these
changes can help optimize the process and the quality of
food matrices8. It should be noted that water was added to
corn dough during preparation with the purpose of soft-
ening the structure and allowing its molding into circular
plates31 studied soy protein-enriched Arepas from white
corn, and they claim that high-quality dough should
present initial moisture contents between 50 % and 65%
(w/w), since it is responsible for texture, shape and dehy-
dration rate of the products once they are submitted
to high temperatures. The moisture content of AH was
attributed to corn dough, to the addition of water dur-
ing kneading, and to the water content of raw egg. Similar
products have been reported to experience hydration in
their starch granules during consecutive kneading over
long periods of time8,16,32. These granules are then partially
gelatinized as a result of constant movement and energy
input in the form of friction heat. Such phenomenon
might result slightly favorable, since different studies have
shown that pre-gelatinized starch could prevent excessive
dehydration of starchy products during frying processes33.
3.2 Calculation of Mass Transfer Parameters
3.2.1 Effective Moisture Diffusivity
The rate of moisture loss during the first 15 s was char-
acterized by the sudden vaporization of superficial
moisture. Such behavior might not be linear, since the
turbulence of vapor bubbles created instability at the
food-oil interphase30. Therefore, this phase was not taken
into consideration when calculating the diffusivity coef-
ficient for the deep fat frying of AH. However, this initial
stage was followed by a period of constant vaporization
rate until formation of the crust, since the vaporization
front was relocated to the insides of the product18. Figure
2 details the dimensionless relation between moisture
content vs frying time of AH. Such relation was obtained
by linear regression. As it can be seen, the rate of moisture
loss increased with temperature and time (p<0.05), with
a higher slope and adjusted correlation coefficient (R2 =
0.99) at a temperature of 190°C.
Indian Journal of Science and Technology
 Jose David Torres-Gonzalez, Armando Alvis-Bermudez, Luis Alberto Gallo-Garcia, Diofanor Acevedo-Correa, Francisco
Figure 2. Logarithm of the non-dimensional moisture
concentrations of arepas con huevo with respect to the
frying time at different temperatures.
Table 2 shows the values of moisture diffusivity and
the mass transfer coefficients that were calculated for
deep fat fried AH. It should be noted that diffusivity
experienced a significant increase with increasing time
and temperature (p<0.05), varying from (1.75±0.01 x10-7)
m2/s at 170°C (R2 = 0.93) up to (5.03±0.06 x10-7)m2/s at
190°C (R2 = 0.99). Moisture diffusivity of starchy mate-
rials undergoing frying conditions has been reported to
increase with porosity and initial moisture content23. In a
similar way, low-porosity food products have low diffusiv-
ity coefficients, since the release of water vapor from the
microstructure is highly restricted7. The results that were
obtained for AH are highly similar to those reported by14.
They obtained values between (0.54x10-7 and 0.93x10-7)
m2/s when studying fried corn chips at temperatures
between 150 °C and 190°C. The findings were also close
to the ones that were obtained by5. On their research, they
found that the effective moisture diffusivity ranged from
(2.05x10-8 and 5.71x10-8)m2/s, with R2 between 0.91 and
0.98.
In1 also indicated diffusivity values of 1.95x10-9,
2.59x10-9 and 3.24x10-9m2/s when studying fried yam at
temperatures of 140, 160 and 180°C22 reported diffusiv-
ity values of (5.83x10-9, 6.60x10-9, 8.47x10-9 and 9.72x10-9)
m2/s in their work regarding fried Krostula at temperatures
of 160, 170, 180 and 190°C, respectively. These results are
also close to the ones reported by9 when studying the fry-
ing process of potato slices34. The authors reported that
moisture diffusivity increased linearly with temperature,
obtaining values of (1.12x10-7; 1.58x10-7 and 2.04x10-7)
m2/s at (150, 170 and 190) °C, respectively10 used the same
temperature range when studying fried sweet potato and
they reported diffusivities of (9.19x10-7, 10.70x10-7 and
13.90x10-7)m2/s for the control samples, and (9.52x10-7,
Vol 11 (6) | February 2018 | www.indjst.org
Castellanos-Galeano and Pedro Bouchon-Aguirre
12.31x10-7 and 15.32x10-7)m2/s for carboxymethyl cel-
lulose-covered chips. Different studies have also found
effective diffusivity coefficients of (1.24x10-8, 1.60x10-8
and 2.36x10-8)m2/s for fish flour-covered rice cook-
ies and (1.27x10-8, 1.61x10-8) and (2.36x10-8)m2/s for
control samples at 170, 180 and 190°C, respectively8,30
obtained moisture diffusivities between (5.41 x 10−9)m2/s
and (6.91x10−9)m2/s at temperatures between 170°C and
190°C after 900 s of frying time.
In a similar study34 indicated that the diffusion
coefficient of pre-treated potato chips ranged between
(13.02x10-9 and 9.83x10-9)m2/s at temperatures between
120°C and 180°C35 used a different variety of potatoes
and they obtained effective diffusivity values between
(4.73x10-9 and 1.80x10-8)m2/s at temperatures from
120°C to 140°C, which actually represent the lowest
temperatures that were used for AH36 reported values of
diffusivity between (1.47x10-8 and 4.17x10-8)m2/s, while6
found effective diffusivity coefficients from (5.55x10-8 to
38.81x10-8)m2/s. On the other hand16 calculated moisture
diffusivity coefficients of (1.77x10-7, 2.15x10-7, 2.69x10-7
and 3.59x10-7)m2/s when studying the deep fat frying of
tulumba dessert at temperatures of (150, 160, 170 and
180) °C. In general, these values of moisture diffusivity
for AH were much higher than the ones calculated by37.
They reported values between (20.93x10-10 and 29.32x10-
10
)m2/s, attributing the differences to the microstructure
and chemical composition of the product, as well as pro-
cessing conditions and calculation methods employed.
3.3 Mass Transfer Coefficient
The mass transfer coefficients that were calculated for
AH revealed a statistically significant increase (p<0.05)
with process temperature and time. The values started
at (4.26±0.31x10-6)m/s (R2 = 0.94) at 170°C and reached
(9.58±0.81 x10-6)m/s (R2 = 0.99) at 190°C. These results
were similar to the ones reported by Ortega and Montes
(2014) when studying cassava chips. They obtained coef-
ficients around (1.37x10-5 and 7.37x10-5)m/s with linear
behavior about oil temperature, while found values
between (0.78x10-6 and 3.31x10-6)m/s at 140 °C and 180
ºC, respectively. On the other hand10 calculated values
of (3.81x10-4, 7.66x10-4 and 10.24x10-4)m/s when study-
ing non-covered samples and (3.57x10-4, 4.78x10-4 and
7.67x 10-4)m/s for covered-products11 calculated the kc
coefficients for the deep fat frying of sweet potato slices at
temperatures of 150, 160, 170 and 180°C. Reporting max-
Indian Journal of Science and Technology 7
 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

imum values of (4.9x10-6, 5.7x10-6, 7.0x10-6 and 7.3x10-6)
m/s.
In8 reported coefficients of (5.51x10-6, 7.06x10-6 and
9.31x10-6)m/s when studying samples with fish flour,
with values (5.98x10-6, 7.46x10-6 and 9.70x10-6) m/s
for the control samples that were fired at (150, 170 and
190)°C respectively. On the other hand29 found that the
mass transfer coefficient of fried Gulabjamun was linearly
increased with temperature, varying from (10.41x10-6
and 14.35x10 -6)m/s at temperatures between 135°C and
155°C6 obtained coefficients of 7.79x10-6 and 9.05×10-6
m/s between 125 and 145°C16 recently found kc coeffi-
cients of (3.09 x 10-6, 3.24 x 10-6, 3.45 x 10-6 and 3.69x10-6)
m/s at temperatures of (150, 160, 170 and 180)°C, respec-
tively. In the same way17 found that these coefficients were
increased from (2.85x10-6 to 7.54x10-6)m/s at tempera-
tures of 120°C and 140°C. These values are close to the
ones that were found for AH.
found Ea of 28.68 kJ/mol and 41.53 kJ/mol (R2> 0.99 and
p <0.01), while16 reported a value of 36.58 kJ/mol. These
represent lower activation energies than the ones obtained
for AH. In general, diffusive activation energy represents
the energy that is required to dehydrate the food matrix
during thermal processing. Activation energy values
below 95 kJ/mol are commonly linked to starchy products
with low water activities. This is explained by the strong
substrate-water interactions, which lead to higher energy
input when removing moisture and starting diffusion
within these types of materials13.

3.4 Dependence of kc with Temperature and

Activation Energy
Figure 3 outlines the behavior of the mass transfer coef-
ficient with process temperature. As it can be seen, there
is a linear and highly significant relation between the
variables (p<0.05). Figure 4 shows the Arrhenius-type Figure 3. Dependence of the mass transfer coefficient with
adjustment between the logarithm of the diffusivity coef- respect to the frying temperature.
ficient and inverse temperature. This data was used to
calculate the activation energy of moisture loss during
the frying process of AH. The pre-exponential factor (D0)
of moisture loss was found to be 1.04 x10-2 (s-1), for an
Era of 63.96 kJ/mol. Equations (17) and (18) describe the
behavior of diffusivity and mass transfer coefficients as a
function of temperature.
 7.68 x103  2
Da = 1.04 x10−2 exp   R = 0.97) (17)
 T 
Figure 4. Effective moisture diffusivity during frying and its
kc =2.44 x10−7 T − 3.25 x10−5 ( R 2 =0.99) (18) dependence with temperature.

The obtained Ea of moisture diffusion was higher than
the one reported by22, who reported a value of 30 kJ/mol.
The result is also higher than the ones obtained by35,5.
These authors found values between 23.51-29.36 kJ/mol
and 18.42-23.86 kJ/mol, respectively. High Ea have been
reported to indicate difficulties in removing moisture
from food products36 indicated that this parameter ranged
between 38.34 and 51.07 kJ/mol. In a similar way23,28
The activation energy that was obtained for AH is
slightly higher than that of referenced researches. Such
result is attributed to differences in microstructure and
superficial porosity of the product. These two factors
would make moisture difficult at the end of the process.
Thickness of the samples, which was larger than the one
commonly used in potato chips, corn snacks and dif-
ferent starchy products, might have also influenced the

8 Vol 11 (6) | February 2018 | www.indjst.org Indian Journal of Science and Technology
 Jose David Torres-Gonzalez, Armando Alvis-Bermudez, Luis Alberto Gallo-Garcia, Diofanor Acevedo-Correa, Francisco
results17,26. It is desirable for fried products to present low
moisture contents, since it provides suitable stability by
inhibiting the metabolic action of microorganisms that
cause decomposition. Thus, the prediction of moisture
loss through mass transfer parameters becomes highly
important. Calculation of activation energy is also indis-
pensable, to not only develop and apply models of thermal
procedures, also to optimize treatment conditions and
quality of the food matrices.
3.5 Kinetics of Oil Absorption
Figure 5, shows the behavior of the oil absorption kinetics
for AH at the different frying times and temperatures. It
should be noted that the initial absorption rates were quite
high and lead to no significant differences between the
samples that were fried the three different temperatures
(p>0.05). However, starting at 180 s, the oil content of AH
at low temperatures was higher than that of the AH that
were processed at high temperatures (p<0.05). An equi-
librium value is reached after 300 s, with final increases of
40.65%, 26.29% and 18.28% after 420 s when compared to
the unprocessed product at (170, 180 and 190)°C, respec-
tively. This indicates that high frying temperatures lead to
lower oil content of AH, despite the fact that the product
presented less moisture at such conditions. This reflects
that the oil absorption rate of this product was not related
to moisture loss, but it is rather attributed to changes in
microstructure. The higher formation of superficial crust
also influences absorption by acting as a physical barrier
that prevents oil from entering the structure22,25.
Figure 5. Kinetics of oil absorption during frying of arepas
con huevo. Values represent the averages of three replicates
with their standard deviation (g dry oil/g dry oil-free).
In addition, the processing conditions that were
applied could have caused microstructural damages to
the product about the gelatinization of starch granules,
Vol 11 (6) | February 2018 | www.indjst.org
Castellanos-Galeano and Pedro Bouchon-Aguirre
which influences oil absorption14,29. Indicated that the
pore size developed in corn tortillas was the main fac-
tor that influenced oil content. Some other authors have
pointed out that the decrease in the rate of oil absorption
is caused by the fact that most part of the intercellular
spaces on the surface becomes cluttered with oil as time
passes by2. The results that were obtained for AH are in
agreement with the ones reported by19 in regards of their
study with potato chips. They found that oil absorption
was increased by 32% when reducing frying tempera-
ture from 180°C to 120°C. On the other hand4 reported
that high frying temperatures promoted oil absorption.
They found a positive and highly significant correlation
between both variables (R2>0.95 y p<0.05) at times of (45
to 600)s. Such phenomenon was attributed to porosity
development over temperature.
3.6 Oil Absorption Rate and Activation
Energy
Figure 6 outlines the behavior of the oil absorption rate in
AH. The data was adjusted by linear regression for the first
300s, when the product experienced changes from 11% in
average up to (42.03±0.63) % at 170°C, (33.98±0.22) % at
180°C and (24.93±0.48) % a 190°C. The specific rate of oil
absorption in the product K was calculated from the slope
of the linear sections that are obtained by plotting these
values. Table 3 shows the parameters of oil absorption and
activation energy that were calculated for AH.
Figure 6. Linear regression of the kinetic model describing
the oil absorption of arepas con huevo during frying. The
data represent the average with its standard deviation.
The values of root mean square (RSM) and R2 indi-
cate a suitable adjustment between the kinetic model and
experimental data. Troncoso and Pedreschi35 reported
similar results. Temperature had a reverse, significant
effect (p<0.05) on the absorption rate, with K values
between 1.28±0.06x10-3 at 170°C (R2 = 0.97) and (0.67
Indian Journal of Science and Technology 9
 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo

± 0.04x10-3)s-1(R2 = 0.97) at 190°C. These results were acquired a light red tone after the thermal process24,25.
similar to the ones found by5 who reported values of K On the other hand, the L* values of AH experienced a
between (7.80x10-3 and 3.50 x 10-3)s-1, with R2 of 0.99 and significant decrease (p<0.05), especially after the first 30s
0.82, respectively. On the other hand28 obtained results of frying time. Lightness varied from 75.02±3.42 (before
ranging from (2.31x10-3 to 7.16´10-3)s-1 (0.139 at 0.43 deep-fat frying) to 49.25±2.34 at 170°C, 47.32±2.16 at
min-1), which clearly shows an increase with temperature 180°C and 46.82±2.28 at 190°C. These results demon-
between 120°C and 180°C. In regards to this36 reported strate that the product is browned after the frying process,
coefficients from (2.40´10-2 to 0.19´102)s-1 at tempera- and that changes in L* are produced in the same propor-
tures between 135°C and 160°C. In a similar study tion of temperature variation. By analyzing ΔE, it was
involving fried chickpea snacks32 reported coefficients observed that significant differences were achieved on all
between (5.60´10-2 and 8.20´10-2)s-1 using temperatures treatments (p<0.05). When comparing these values with
from 150°C to 200°C. The results that were obtained in those of the products that were fried at 300s, it was found
these two last studies were higher than those found when that the samples that were processed at 180°C presented
studying AH were. Such difference can be attributed to
variability in composition, thickness and microstructure
of the processed products. AH presented an Ea value of
50.66 kJ/mol (R2 = 0.99 and p <0.01), which is slightly
lower than the one reported by23, 60.39 kJ/mol, and
slightly higher than the one calculated by28, 27.12 kJ/mol.
It has been reported that Ea represents the energy that is
required to start oil absorption in fried products. Starchy
products such as AH are frequently linked to Ea between
15 and 95 kJ/mol17,22,25.

3.7 Color Changes of AH

Figure 7 describes the variations in color in regards of val-
ues (a* and b*), lightness (L*) and general color change
(ΔE) in deep fat fried AH. The chromatic parameters
experienced a significant variation with increasing factors
(p<0.05). In the case of a*, there was a significant increase (a)
(p<0.05) when compared to the non-fried product, with
values starting at 6.01±0.07 at 25°C, and increasing up to
11.95±0.54, 12.55±0.63 and 13.15±0.77 at(170, 180 and
190)°C respectively. On the other hand, b* values evi-
denced significant differences (p<0.05) regarding color
of the non-fried products. This parameter went from
25.06±0.09 at 25°C, to 40.85±0.07 at 170°C, 42.79±0.09
at 180°C and 45.97±0.14 at 190°C. Such behavior indi-
cates that the AH acquired a red and yellowish tone on
their surface, possibly because of the color changes of
pigments within the microstructure of corn dough. It is
believed that high temperatures are responsible for the
alteration and development of such coloration. In the
same way, the increase of a* and b* values can be attrib-
uted to the fact that part of the frying oil was adhered to
the crust. Initially, the oil presented a natural pale yellow
coloration before experiencing deterioration, but it then (b)

10 Vol 11 (6) | February 2018 | www.indjst.org Indian Journal of Science and Technology
 Jose David Torres-Gonzalez, Armando Alvis-Bermudez, Luis Alberto Gallo-Garcia, Diofanor Acevedo-Correa, Francisco
Castellanos-Galeano and Pedro Bouchon-Aguirre

(c) (d)
Figure 7. Variation of the color parameters of the fried arepas con huevo at the temperatures of 170, 180 and 190) °C. (b)
Chromaticity a *, (b) Chromaticity b *, (c) Lightness L * (d) Colour change. The data represent the average with its respective
standard deviation.

the highest variation, with values of 20.17±3.68. This
result is slightly higher than the one obtained at 190°C
(17.41±3.05). Nonetheless, no significant differences
between these ratios were detected by ANOVA with a
time of 300s (p>0.05).
The changes in L* and ΔE in of AH could be attributed
to caramelization reactions and to the non-enzymatic
browning between reducing sugars and free amino
acids within the corn dough24,25. Starchy products have
been reported to develop coloration upon experiencing
dehydration because of the deep-fat frying17. This would
explain the behavior of AH with frying time and tem-
perature increase. Such results were similar to the ones
reported by33 when studying the deep fat frying of some

Table 2. Mass transfer parameters of the fried arepas con huevo (moisture diffusivity, biot number and
convective coefficient)
Temperature *Slope (b) x10-3 Intercept R2(adjusted) *Da Biot *kc Ea (kJ/
(°C) (A) x 10-7 m2/s x 10-6 m/s mol)
170 1.14 ± 0.02 0.15 0.93 1.75 ± 0.01 5.25 4.26 ± 0.31
180 2.23 ± 0.08 0.13 0.95 3.56 ± 0.08 4.38 6.31 ± 0.45
63.96
190 3.33 ± 0.07 0.14 0.99 5.03 ± 0.06 4.78 9.58 ± 0.81
Average 2.26 ± 0.06 0.14 0.94 3.45 ± 0.03 4.81 6.72 ± 0.52
* Values represent the averages of three replica test standard deviation.

Table 3. Parameters describing the oil absorption kinetics of the arepas con huevo and the activation energy
with Arrhenius type adjustment
Oilabsorptionrate Activationenergy
T (°C) *K x 10 (s )
-3 -1
R 2
% 1/T (Kelvin) LnOeq *Slope R2 Ea (kJ/
RSM x10-3 (drybasis) mol)
170 1.28 ± 0.06 0.97 1.35 2.25 -0.69
180 0.77 ± 0.02 0.95 1.42 2.21 -0.98 6131.4 ± 45.97 0.99 50.66
190 0.67 ± 0.04 0.91 1.16 2.16 -1.36
* Values represent the averages of three replica tes standard deviation.

Vol 11 (6) | February 2018 | www.indjst.org Indian Journal of Science and Technology 11
 Effect of Deep Fat Frying on the Mass Transfer and Color Changes of Arepa Con Huevo
formulated food products containing starch, gluten and
non-soluble fiber. The authors indicated that the decrease
of L* and ΔE was attributed to a lower water activity (<0.9),
which had possibly promoted Maillard reactions. In their
study regarding fried Gulabjamun38 indicated that the L*
values were decreased as the process continued, varying
from 79.86 in fresh samples to values of (23.48 at 120)
°C and (29.25 at 140) °C. While that39 studied the effect
of deep fat frying on the color changes of Bezhy (wheat
cookie) using first-order kinetics, reporting a significant
decrease in L*. This parameter varied from (86.30, 78.81
and 75.28 to 72.85, 38.98 and 37.98 at 150, 165 y 180)
°C, respectively. Such phenomenon was attributed to the
non-enzymatic browning and superficial caramelization
reactions within the product40 studied the frying process
of tofu (soy-based product) at temperatures between
147°C and 172°C, and they reported a reduction in L*,
from 85.51 to 68.01. The authors also found that redness
(a*) and total change (ΔE) experienced a rapid increase
after 15 s, and even faster changes at high temperatures,
which caused variations from -1.17 to 6.72 and from 0
to 26.71, respectively. On the other hand, yellowness (b*)
was increased from 18.1 to 34.51, and later reduced to
29.41. These authors indicated that all color parameters
complied with first-order kinetics, since suitable cor-
relations were observed between the experimental and
predicted data.
4. Conclusions
Temperature and frying time had a significant effect
on the moisture loss of AH. Diffusivity (Da) and mass
transfer (kc) coefficients increased along with the level
of factors. The dependence of moisture diffusivity was
described with an Arrhenius-type equation, and its acti-
vation energy was calculated at 63.96 kJ/mol. Oil content
of AH was not linked to moisture loss. This was attributed
to the changes on the superficial structure, such as cluster
formation and the possible development of porosity with
temperature. The oil absorption rate was reduced with
increasing temperatures, and activation energy of 50.66
kJ/mol was found. It is possible to produce AH with low oil
content by frying them at 190 °C. Lightness was decreased
with increasing temperatures, while the chromatic values,
as well as general color change experienced a significant
increase when increasing both factors. The understand-
ings of mass transfer parameters, as well as color changes
during the deep fat frying of AH, are important elements
12 Vol 11 (6) | February 2018 | www.indjst.org
for the design and optimization of similar thermal pro-
cess that could be applied to this product.
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